The problem with what you get if you go to a fast food place is that they all have egg. I really just don’t do egg like that. I’m okay with it in certain recipes. Fresh pasta, for example. But I don’t just eat it.
And without that egg, if you can find a place that doesn’t go nuts when you ask them to leave it out, you don’t generally have much of anything left. You are certainly not going to be able to substitute vegetarian sausage, at any rate. Except perhaps in vegan Xanadu, which I haven’t found yet.
So here, relax, and enjoy my fabulous vegetarian breakfast burrito! These will surely get you through the mid-morning, or at least to your next mimosa. Make extra, wrap well with plastic and foil, and freeze. They’ll reheat nicely.
I used soyrizo, a vegetarian version of the sausage-based Mexican chorizo. They actually carry this at my local grocery store. However, you can substitute crumbled veggie sausage, steamed tempeh, tofu, beans, or whatever else you like.
Mangia, mangia, the day grows long. Don’t forget the margaritas.
1 Tbsp oil
1 medium yellow potato, about 1/2 pound
1/4 cup onion, diced
1 tsp jalapeño, seeded and diced
1/4 tsp oregano, preferably Mexican
1/4 tsp cumin
sea salt and black pepper, to taste
1 clove garlic, minced
1 6 oz. link soyrizo
1/2 cup black beans, drained and rinsed
2 Tbsp prepared salsa
2 10” flour tortillas
1/4 cup cheddar or Mexican cheese blend, shredded
Heat the oil in a medium skillet. Peel the potato and dice into 1/2″ pieces. Add the potato, onion, jalapeño, oregano, cumin, sea salt, and black pepper to the skillet. Cover and cook until almost tender, about 20 minutes, stirring frequently. Add the garlic and cook 1 minute longer.
Crumble the soyrizo and add to the skillet, Cook and stir another 5 minutes. Add the beans and salsa and cook uncovered another 5 minutes.
Now you roll the burritos. Place half the filling in one tortilla and sprinkle with half the cheese.
Heat a large skillet. Add each burrito. Cook until lightly browned on one side, about 5 minutes. Flip and cook until browned on the other side, about 5 minutes longer.